Buy all ingredients right below the recipe
INGREDIENTS FOR PANCAKES
- 400 g semi-coarse flour
- 500 ml milk
- 80 g granulated sugar
- 30 g yeast
- 4 eggs
- butter for frying
- a pinch of salt
INGREDIENTS FOR FINISHING
- 2 tablespoons butter
- 2–3 tablespoons Tuzemák (Czech rum)
- 150 g granulated sugar
- 150 g powdered sugar
- 1 teaspoon ground cinnamon
WINE PAIRING
- This dessert pairs perfectly with a sweet or semi-sweet white wine. You can also opt for a sparkling wine.
PANCAKE INSTRUCTIONS
- 1Crumble the yeast into lukewarm milk, stir in the flour, add sugar, eggs, a pinch of salt, and mix into a smooth, thin batter. Let it rise in a warm place for 40 minutes or until it doubles in volume. After rising, do not stir the batter to prevent it from deflating.
- 2Grease a pan with butter over medium heat. Spoon the batter onto the hot pan to form pancakes. Cook them slowly on both sides until golden brown.
FINISHING INSTRUCTIONS
- 1Melt the butter with Tuzemák (Czech rum). In a bowl, mix both sugars with cinnamon. While still in the pan, brush the pancakes with the butter and Tuzemák mixture, then coat them in the sugar and cinnamon mixture.
Tip
You can also fry the pancakes in a pancake pan for a more regular shape.
You can flavor the finished pancakes with a spoonful of sour cream or serve them with fresh blueberries or forest fruits (blackberries, raspberries, strawberries).
You can also spread the pancakes with plum jam and sprinkle with grated quark and powdered sugar.
Roman Vaněk
With Rohlik, we've put together a selection of the most popular recipes from my cookbooks and paired them with the right ingredients. Let us know how your dish turned out #rohlikchef